Sometimes eating chocolate leaves a bitter aftertaste. Personally, knowing that the workforce that grew the cocoa was very likely composed of slaves and/or child labor affects my ability to enjoy a candy bar.
Fortunately for chocolate lovers, the Fair Trade label allows consumers to choose conscientiously created confections that have been produced under environmentally friendly conditions by equitably paid farmers.
Fair Trade items are sold by members of the Fair Trade Federation, a group of retail and wholesale businesses across the United States. Founded in 1998, an independent organization called TransFair USA is responsible for certifying products as Fair Trade. The label guarantees that the item was made or grown using sustainable techniques by a producer in a democratic co-op, and was purchased at a fair price.
Fair Trade certification addresses a wide variety of problems present in conventional chocolate production. Industrial farmers often grow sun-cultivated cocoa, which was developed during the Green Revolution with the goal of obtaining high yields, not agricultural sustainability. Sun-cultivated cocoa is generally grown as a monoculture, which necessitates clear-cutting and deforestation while requiring high levels of pesticide and fertilizer application - all with detrimental effects on the environment.
In contrast, Fair Trade farmers grow their cocoa under a cover of shade trees and with a mixture of other crops, a practice that preserves habitats for native species and inhibits the spread of crop diseases. By paying more for crops that are shade-grown and organic, the Fair Trade Federation provides incentives for farmers to cultivate their crops using organic and sustainable techniques, all while protecting the environment and the health of the growers.
At the same time, it ensures that farmers are fairly treated and equitably paid. Conventional cocoa production frequently involves forced or underpaid labor: In 2002, over a quarter million children under the age of 17 were working in cocoa production. But Fair Trade farmers do not use exploitative child labor.
Furthermore, Fair Trade farmers are organized into cooperatives, a structure that cuts out the middleman and ensures that farmers receive their fair share of the profits. In fact, the Fair Trade Federation guarantees their farmers a minimum wage of 80 cents per pound of cocoa, so that market fluctuations will not send susceptible farmers into poverty. Through the Federation, growers also have access to low-interest loans, a valuable commodity for small farmers.
The success of Fair Trade cooperatives depends on the support of consumers, especially Americans, who ingest around half of the cocoa produced worldwide per year.
Fair Trade needs us, but we also need Fair Trade. By providing continued employment for small farmers, the Fair Trade system strengthens the world economy. Beyond purely economic reasons, Fair Trade provides us with the means to make a difference in the lives of struggling families and communities.
Today, Brown students have the chance to find out more about where our food comes from and how we can help the people who produce it. From 11 a.m. to 3 p.m., students can purchase Fair Trade chocolate bars at the Blue Room. Additionally, from 12:30 p.m. to 1:30 p.m., a cocoa farmer from the Dominican Republic will be in the same location to share his experiences and to discuss issues of fair trade and child labor.
The events are sponsored by The Blue Room, Campus Market and Oxfam at Brown, which also promotes Fair Trade coffee and chocolate at the Hourglass Café throughout the year.
Avoid leaving your Valentine with a bad aftertaste. This Feb. 14 give them Fair Trade chocolate - produced under the sweetest of labor conditions.
Elizabeth O'Neill '08 is a member of Oxfam.
